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How to make Tomato and rosemary focaccia

Yield = 1 loaf
Prep time: 2:05
Cook time: 1:10
Total time: 3:15

Ingredients

  • 7g sachet dry yeast
  • 2 teaspoons caster sugar
  • 1 cup warm water
  • 3 cups bread flour
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 egg, lightly beaten
  • 400g grape tomatoes, halved
  • 1/4 cup fresh rosemary leaves

Method

  • Step 1 Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
  • Step 2 Sift flour into a large bowl. Stir in salt, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.
  • Step 3 Using your fist, punch dough down. Knead until smooth.
  • Step 4 Meanwhile, preheat oven to 160°C/140°C fan-forced. Line a baking tray with baking paper. Place tomatoes, cut-side up, on prepared tray. Season with salt and pepper. Bake for 40 minutes.
  • Step 5 Grease a 3cm-deep, 28.5cm x 21.5cm (base) baking pan well with olive oil cooking spray or olive oil. Stretch dough over base of prepared pan.
  • Step 6 Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Meanwhile, preheat fan-forced oven at 200°C/180°C. Brush dough top with egg. Top with rosemary and tomato (cut-side up). Bake for 25 to 30 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.